Raspberry Linzer Windowpane Cookies recipe

These beautiful cookies are easy to prepare. Cut them into star, round or rectangular shapes. The dough scraps can be re-rolled, but chill them first.

2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, softened
1/4 cup egg substitute
1/4 cup seedless raspberry jam
2 teaspoons powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.

Heat oven to 375 degrees F.

Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with confectioners' sugar. Place 1 cut-out cookie on top of each whole cookie.

Yield: 32 cookies (serving size: 1 cookie)

Calories 79 (33% from fat); Fat 2.9g (sat 1.4g,mono 1.2g,poly 0.1g; Protein 1g; Cholesterol 8mg; Calcium 3mg; Sodium 62mg; Fiber 0.2g; Iron 0.4mg; Carbohydrate 12.5g

Source: Cooking Light, December 2005